flour 500 grams
A dash of salt
the flour and the salt on the pastryboard. Add a glass of
water. Work the flour and the water into a solid dough.
Let it rest for 10 minutes. Then roll out the dough to make
it flat, 1 cm. thick. Cut it in strips of 1 cm. wide and
roll them with your hands to obtain long round strips. Put
them on a layer of flour. Boil them in salt water. Drain
the pici and add meat sauce. Some housewives add one egg
to the dough. This is not required by the original recipe
but, I assure you, it improves the quality of the pici.
When my mother was in a hurry she made the dough as flat
a puffy pastry, Then she rolled it and finally she cut it
with a knife to obtain big spaghetti. Also this version
is very good.